Sugar Free Pumpkin Spice Cake recipe
A diabetic friendly low carb pumpkin Spice Cake that is moist and delicious.
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Servings: 16 (2' by 2")
Calories: 109kcal
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Equipment
Ingredients
- 1 ¾ cup King Arthur Keto Wheat Flour
- 2 tsps Baking Powder
- ½ tsp Baking Soda
- 1 tsp salt
- 1 tsp ground Cinnamon
- ½ tsp Pumpkin Pie Spice
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cloves
- ¾ cup Splenda Granulated Sweetener
- 2 large Eggs - room temperature
- 2 large egg whites - room temperature
- 1 tsp Vanilla Extract
- 2 cups Pumpkin Puree - room temperature
- ½ cup Butter - room temperature
Instructions
- Preheat oven to 350 °F (175°C)
- Sift the flour, baking powder, baking soda, salt and spices together into a medium sized mixing bowl.
- In a large mixing bowl, cream the butter with an electric mixer.
- Add the eggs, egg whites, vanilla extract and the sweetener to the butter and continue mixing.
- Add the pumpkin puree and continue mixing until thoroughly combined.
- Add the sifted dry ingredients a scoop at a time mixing until all the ingredients are combined and you have a thick batter.
- Grease and flour an 8 inch square baking dish
- Pour the batter into the baking dish.
- Using the back of a spoon or spatula, smooth out the batter, making sure it is evenly distributed in the pan.
- Bake in the center of the oven for approximately 35 to 40 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow to cool completely if adding frosting.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Fiber: 5g | Net Carbs: 5gr | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 96mg | Sugar: 1g | Calcium: 53mg | Iron: 1mg